It’s August, which means it’s full on tomato season. It doesn’t get any better than right now. If you’re not growing your own, then make sure you get to a Farmers’ Market to get some. When you get tired of eating them in salad, on sandwiches or just sprinkled with salt, give this recipe for Roasted Tomato Basil Tart a try.
It starts with oven roasting fresh summer tomatoes to intensify their already amazing flavor. Then, use those delicious tomatoes to top a creamy custard layer. Add some cheese if you like. And fresh basil to really make it taste like summer.
Then put all of that goodness into a flaky pie crust made with Country Crock Plant Butter and bake.
If you want to be fancy, bake it in a tart pan like I did. If you don’t have one, it tastes just as good when you make it in a pie plate.
This recipe for Roasted Tomato Basil Tart starts with oven roasting fresh summer tomatoes to intensify their fabulous flavor. Then, use those delicious tomatoes to top a creamy custard mixture. Fresh basil is the perfect complement. Baking it in a tart pan gives this an elegant look that's perfect for summer entertaining.
- 1 1/2 cups all-purpose flour
- 1/2 cup Country Crock® Plant Butter with Olive Oil Stick
- 5 to 6 tablespoons ice water
- 6 to 8 medium tomatoes, sliced into 1/2-inch thick slices
- 1/2 teaspoon salt
- 3/4 cup of your favorite cheese (optional)
- 3 large eggs
- 1/2 cup oat milk
- 1 tablespoon julienned fresh basil, plus small leaves for garnish
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In medium bowl with pastry blender or two knives cut Country Crock Plant Butter into flour until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into disc. Wrap in plastic wrap and refrigerate until you're ready to roll it out.
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Preheat oven to 450°F. Arrange tomatoes on parchment paper on baking sheet. Sprinkle with salt. Bake 30 minutes or until deep red and beginning to wrinkle. Set aside.
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Preheat oven to 400°F. Grease 10-inch tart pan with removable bottom. Unwrap dough and roll on lightly floured surface from center to edges to form 12-inch circle. Arrange dough in prepared pan.
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Sprinkle cheese over bottom of crust. Whisk egg, oat milk and basil until well combined. Pour over cheese. Gently arrange tomato slices over egg mixture, overlapping and layering tomatoes so entire surface is covered. Sprinkle with basil leaves.
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Bake 10 minutes. Lower oven to 350°F and bake 35 minutes or until the edges of the tart have set.
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Cool 10 minutes on wire rack. Remove and let cool completely. Remove from tart pan just before serving. Garnish with additional basil leaves if desired.
♦Be sure to cut the tomatoes at least 1/2-inch thick or they will become too fragile to handle after roasting.
♦If you don't have a tart pan, this can be made in a 9-inch pie plate.
♦Tomatoes can be roasted ahead of time to save on prep time.
♦Shortcut: If you're short on time, you can skip roasting the tomatoes step. It will still be good but it won't have that intense roasted tomato flavor. You'll need less tomatoes, probably 2 or 3 should do it. Just put a generous layer of thinly sliced tomatoes over the egg mixture.
